Tabbouleh Salad

Tabbouleh Plate with Hummus, Pita, and Pea Shoots

I was hooked on this refreshing Mediterranean  delight at first taste, courtesy of Boyfriend's Aunt Tia.  I don't think there's anything as fresh and delicious as this tabbouleh salad recipe on a hot day.  It's a snap to make, especially if you're feeding a crowd, which Aunt Tia often is!

Tools needed: 
Big salad bowl
45 minutes
1 cup burghul (cracked wheat), cooked according to package instructions, drain and allow to cool to room temperature
2 large tomatoes, diced (or you can 1/4 2 cups of cherry tomatoes, too)
1 bunch green onions
1 big bunch of parsley (or two, the more green, the better!)
1/2 bunch mint, chopped
1 large cucumber, diced
1/2 cup olive oil
juice of three lemons
1 tbs salt
1/2 tsp pepper
1 clove garlic (more if you love garlic!)
  1.  Place burghul in a large bowl.  Add all chopped vegetables and mix well.
  2. Add oil, lemon juice, salt, and pepper and mix again.
  3. Allow burghul to soak and absorb the juice for about an hour.
  4. Serve chilled over lettuce, or with hummus and pita, as shown.  Top with feta cheese if desired.




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